This report examines whether a glucose meter could be used to determine the lactose content of milk. Continue Reading Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter
Over the past five decades, researchers have investigated factors that influence the occurrence of ‘spontaneous oxidized off‐flavor’ in milk; however, the conclusions from this body of work are not consistent and limit our ability to monitor and control this important industrial problem. This reports looks to define the causative off‐flavor compounds involved to more appropriately develop analytical methods for detection of this milk quality issue based on understanding the chemistry involved. Continue Reading Spontaneous off flavored raw milk: develop detection methods and prevention strategies
A new report out shows that Minnesota’s economic future may well be rooted in its historic leadership in agricultural production. Continue Reading New report projects Minnesota could be global leader in agbioscience
Whey is a protein‐rich liquid component of milk that is produced as a byproduct of the cheesemaking. The health benefits of consuming whey have been recognized, and the use of whey has been expanded to many functional foods. Whey protein is unstable when subjected to heat. Our innovative concentrated high electric field (CHIEF) process kills microbes in liquid non‐thermally. Continue Reading Concentrated high intensity electric field (CHIEF) pasteurization of milk
A major economic loss for shredded cheese manufacturers is product return because of mold growth. Currently used antifungal agents such as potassium sorbate and natamycin are not considered ideal due to unique problems linked to use of these preservatives. Certain substances (produced by lactic acid bacteria) that have antifungal efficacy and good stability in cheese may provide may provide an attractive alternative to currently used antifungal agents.Some lactic acid bacteria (LAB) can produce low-molecular weight substances that exhibit antifungal properties and researchers have detected phenyllactic acid (PLA) and 4-hydroxyphenyllactic acid (OH-PLA) may prevent mold growth.
Continue Reading Mold control in cheese using metabolites from lactic acid bacteria
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